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Created by:
Kristy Still
Potato Crunch Fillet Spaghetti Squash Sauté
Servings
6
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Ingredients
1x
2x
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6
Gorton's Potato Crunch Fish Fillets
4
lb
Spaghetti Squash
Cooked
1
Cup
Sliced Mushrooms
1/2
Cup
Grape Tomatoes
Sliced
1/4
Cup
White Onions
Diced
3
Cups
Spinach Leaves
2
Tbsp
Olive Oil
1
Clove
Garlic
Salt to taste
Instructions
Prepare the fillets as instructed on the package.
If not already, remove the seeds of the spaghetti squash and scrape the inside out to create the noodles.
In a medium-sized skillet, spray with nonstick cooking spray, then adding the vegetables, olive oil, and garlic.
Saute and simmer for 15 minutes until soft and the spinach leaves are wilted.
Serve the spaghetti squash sauté with salt to taste, topped with the fish fillet.
Nutrition
Serving:
6
Servings
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